Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)
User Reviews
5
Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)
Description
This recipe for Szechuan Spicy Peanuts (黄飞鸿花生) uses raw peanuts soaked, peeled, and dried before frying them in oil until they turn pale yellow. After draining, a small amount of oil is retained in the wok to toast dried chili peppers and Sichuan peppercorns, which bring fragrant heat and the characteristic numbing sensation associated with Szechuan cuisine.
The peanuts are then tossed with a spice mix of chili flakes, sugar, sea salt, toasted Sichuan peppercorn powder, white pepper, and five-spice powder. Stirring ensures the spices coat the nuts evenly. The peanuts continue to crisp up as they cool, resulting in a crunchy snack that balances spicy, slightly sweet, salty, and aromatic notes.
This snack can be served immediately or stored in an airtight container. Making your own toasted Sichuan peppercorn powder is recommended for freshness and flavor, but store-bought powders can substitute in smaller amounts.
Ingredients
- 1 cup peanut raw
- 1/2 cup vegetable oil (or enough to cover the peanuts)
- dried chili pepper Optional, 1 teaspoon, for garnish
- Sichuan peppercorn Optional, 1 teaspoon, for garnish
Spice mix
- 1 teaspoon chili flakes
- 1 teaspoon sugar
- 1 teaspoon salt sea salt
- 1 teaspoon Sichuan peppercorn toasted (*See footnote 1, powder
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon five spice powder
Instructions
- Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
- Combine all the ingredients for the spice mix in a small bowl.
- Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
- (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
- Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
- Serve immediately as a snack or store in an air-tight container.
Notes
- Toast whole Sichuan peppercorns in oil until dark and fragrant before grinding to make fresh Sichuan peppercorn powder.
- Store extra toasted powder in an airtight container in the fridge to maintain flavor for several months.
- If using store-bought Sichuan peppercorn powder, reduce the amount to start as it may be stronger or less fresh.
User Reviews
Overall Rating
5
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